I’m very excited about today’s post. I have the pleasure of sharing Emily’s 3rd cookbook with you all today! She is one amazing lady, I tell ya. She is just going through creating these cookbooks like a breeze. I’m probably most excited about this one because the first one was all desserts, 2nd was snacks and smoothies and this one is an overall cookbook with lots of daily meals for dinners and lunch. I reviewed both of her other books and this one is just as fantastic. I am so excited about it. As Emily describes it, “A balance of Raw and Lightly-cooked, Gluten-free, Plant-based Meal for Healthy Living”.
Emily’s blog, This Rawsome Vegan Life, is extremely successful and even though she is known for raw food, I love that this book has a ton of cooked recipes. I do not follow a raw diet, so this fits more into my daily lifestyle and eating. Emily is also known for her simplicity, which you all know I love and focus on as well with my own recipes. So, getting to have her cookbook is a joy. Her book is full of stunning, colorful and captivating photos which she has done herself. Everything is fresh and bright and makes you excited to make the recipe.
Her book contains over 80 recipes, all accompanied with a beautiful photo, and very easy meals. They are all heavily focused on the simplicity and beauty of veggies. The meals are light, not heavy, so they won’t weigh you down. There are a ton of completely raw recipes and also a lot of lightly-cooked recipes. If you check out Emily on Instagram, you can get a pretty good idea of the type of food you would see in her cookbook! Light, fresh, easy and simple.
I was immediately drawn to this Penne Pesto, that I’m sharing with you today (thank you Emily!) because I loved how easy it was and I LOVE basil. Oh, and I LOVE pasta and wanted something more on the filling side. This has a strong flavor from all of the fresh basil and bold flavor of pine nuts. It was awesome on the hearty penne pesto. I did add a tiny amount of nutritional yeast and lemon juice to my pesto in the blender, just because I love adding that to pestos and the slight cheesy flavor it gives (kind of like parmesan). It was really easy and delicious and topped with the roasted grape tomatoes, it is a beautiful idea and adds another wonderful flavor to the dish.
A big gorgeous plate of green pesto penne pasta. Major yum in the tum. No dairy, no oil, yet creamy and rich and delish.
Emily is allowing me to share this beautiful recipe for her cookbook with you all today!
Penne Pesto (This Rawsome Vegan Cookbook Giveaway!)
- 1 dry pint 275 g grape tomatoes
- 2 cups 232 g uncooked whole grain, gluten-free penne
- 2 cups 48 g lightly packed basil leaves
- 1/4 cup water as needed
- 1/2 cup pine nuts
- 1/4 teaspoon himalayan salt
- 1 garlic clove
- Extra basil for garnish: 1 cup 24 g lightly packed basil leaves
- Note: I added a little bit of nutritional yeast and lemon juice to mine as well for more flavor. I like them in my pesto. I also only used a tiny amount of chopped basil to eat with.
- Preheat the oven to 350 degrees Fahrenheit (177 Celsius). Cut all the tomatoes in half and bake for 15 to 20 minutes or until they are bubbling and slightly wrinkled.
- Cook the pasta according the package directions.
- To make the pesto: blend all the ingredients (except the 1 cup garnish basil), except the water, until you reach the desired consistency. Add water as needed. I used the full 1/4 cup because I wanted mine smooth. Add more salt if you want.
- Toss the pesto with the penne and the remaining cup of basil and serve with the roasted tomatoes.
Emily is gracious enough to offer a reader of mine a chance to win one of her beautiful cookbooks. To enter the giveaway, simple enter the Rafflecopter below. You must be a subscriber of my blog in order to qualify. All entries will be verified and the winner will be notified via email. Open to US residents only, thank you!
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a Rafflecopter giveaway
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